Make salad feel like a treat, not a chore with this delicious runner bean and tenderstem broccoli salad. Fresh veggies are generously sprinkled with prosciutto and crispy shallots for a quick, flavourful side dish that would pair perfectly with a variety of meats or fish. For a vegetarian option, omit the prosciutto and add boiled eggs or cubes of your favourite cheese.
- 150g tenderstem broccoli
- 300g runner beans, stringed and shredded
- 70g pack prosciutto (7-8 thin slices)
- 5tbsp olive oil
- 1 banana shallot or 2 small shallots, peeled and sliced
- 2tsp coarse-grain mustard
- 1-2tbsp balsamic or sherry vinegar
Add the broccoli to a large pan of boiling water and cook for 2-3 mins. Take out with a draining spoon, cool under running water. Bring the water back to the boil, add the beans and cook for 1-2 mins, then drain and cool under running water. Dry the veg on a tea towel or kitchen paper.
Meanwhile, heat a frying pan and when hot, tear in pieces of prosciutto and cook them for a few mins, in 2 batches, until starting to crisp. Take out and set aside.
Add 1tbsp oil to the pan with the shallot, cook for about 5 mins until lightly browned and crispy. Whisk the mustard, vinegar and the rest of the oil, in a large bowl, to make a dressing. Add the broccoli and coat it in the dressing, then arrange it on a platter. Add the beans, coat in dressing and put on top of the broccoli.
Sprinkle with the crispy shallot and prosciutto and any leftover dressing. Season well with salt and ground black pepper.
If you can't get hold of prosciutto you could use bacon lardons instead.